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Corn & Green Chili Soup

On 29 Apr 2007 at 11:16, Susan wrote:

> I had a marvelous corn and green  chili soup in a book cafe in Santa
> Cruz, California.  I think it was made  by south San Francisco soup
> Soup Company.  However, I  have been  unable to obtain the recipe or
> make anything as tasty. Could you please help? Thank you! Susan the
> soup  lover

Hello Susan,

I cannot find a recipe that mentions San Francisco soup company, but see below. The second one is from Bon Appetit Magazine, 1999.


Corn and Green Chili Soup 

1 yellow onion, diced 
2 ribs celery, chopped 
1 to 2 fresh jalapenos, sliced and seeded 
3 tablespoons butter 
1/2 gallon chicken stock 
1 cup green chilies, Ortega or Hatch, roasted, peeled and seeded 
1 1/2 cups kernel corn 
1 16-ounce can creamstyle corn 
2 cups cream 
1 1/2 tablespoons brown sugar 
2 teaspoons black pepper 
3 teaspoons green or red Tabasco sauce 
2 tablespoons salt 
1 pound shrimp or crawfish tail meat 

Saute onion, celery and jalapenos in butter. Add stock, chilies, and kernel 
corn and bring to a boil. Add creamstyle corn, cream, sugar, pepper, tabasco 
and bring to a boil again. Add cooked shrimp or crawfish and salt. Heat through 
and serve. Serves 12. 

Garnish with fried julienned corn tortilla chips, grated jalapeno Monterey 
jack cheese, bits of crawfish and spicy salsa or any combination you choose 
Roasted Corn and Green Chili Soup
Ingredients :

6 x ears fresh corn 
1 lrg poblano chili 
3 cup water 
1 can low-salt chicken broth - (14 1/2 oz) 
1 x russet potato - (abt 8 oz) peeled, quartered 
1/2 cup chopped fresh cilantro 
1/2 cup whipping cream 
Salt to taste 
Freshly-ground black pepper to taste 
Cilantro sprigs 

 Method : 
Preheat oven to 450 degrees. Keeping husks on corn, place corn on heavy 
rimmed baking sheet. Roast until corn is fragrant and husks brown, about 
30 minutes. Let cool. Remove husks from corn. Cut off corn kernels and set 
Char chili over gas flame or in broiler until blackened on all sides. Enclose 
in paper bag and let stand 10 minutes. Peel, seed and quarter chili.
Combine 3 1/2 cups water, broth and potato in large pot. Cover partially and 
simmer over medium heat until potato is tender, about 20 minutes.
Using slotted spoon, transfer potato to processor; reserve cooking liquid. Add 
corn, chili and chopped cilantro to processor. Puree until mixture is as smooth 
as possible, gradually adding most of reserved cooking liquid through feed tube.
Strain corn puree through sieve into large saucepan, pressing on solids. Mix in
remaining cooking liquid and cream. (Can be prepared 1 day ahead. Cover and
Bring soup to simmer. Season to taste with salt and pepper. Ladle soup into 
bowls. Garnish with cilantro sprigs and then serve immediately.
This recipe yields 6 servings.
Comments: The decade saw the rise of a modern southwestern cuisine, and the 
rise of chilies, like the poblano that gives this soup a kick.

Luby's Liver & Onions

On 29 Apr 2007 at 7:31, rita wrote:
>my name is rita and i am trying hard to find the recipe that the
>old morrison's used for liver and onions. my boyfriend has fond
>memories of going to eat there on wednesday notes and ordering
>the liver from there because that was the only place that made it
>the way he likedit. i would love to suprise him with it.
>could you help?? thank you in advance, no matter the outcome.

Hello Rita,

The Morrison's recipe is available Here, and there is a recipe from Luby's Cafeteria below.


Luby's Cafeteria Liver and Onions

2 1/4  lbs beef liver, sliced 1/4 inch thick  
2  tablespoons butter or margarine  
1  large onion, sliced 1/4 inch slices  
1/2  teaspoon seasoning salt  
1  cup milk  
2  extra large eggs  
3  cups fine dry breadcrumbs  
2  tablespoons vegetable oil  

Soak liver in cold salted water for 15 to 20 minutes. 
In 10-inch skillet, melt butter over medium heat. 
Add onion and cook, stirring occasionally, until tender and lightly browned. 
Sprinkle with salt. 
Keep warm. 
In a shallow bowl, whisk together milk and eggs until well blended. 
Place bread crumbs in separate shallow bowl. 
Rinse liver under cool running water. 
Pat dry with paper towels. 
Dip into milk mixture, then into bread crumbs, coating evenly. 
Heat oil in large skillet over medium heat. 
Add liver and cook 2 to 3 minutes on each side or until cooked through. 
Top with onions. 

Corn Muffins

On 29 Apr 2007 at 16:14, Dianne wrote:

> Hi my name is Dianne from Wisconsin and I am trying to find the clone
> recipe for KFC Cornmeal Muffins. Any help you can give me will be
> appreciated.

Hello Dianne,

See below.


KFC Corn Muffins 

1 cup flour 
1 cup cornmeal 
1/2 cup sugar 
1 tablespoon baking powder 
1/2 teaspoon salt 
1/2 cup butter, softened 
1 cup half and half 
1 egg, lightly beaten 

Preheat oven to 400. Grease muffin tins for 9 muffins. 
In a large bowl, stir together the flour, cornmeal, sugar, baking powder, 
and salt. Add butter and mix until crumbly. In a separate bowl, mix the 
half and half with the egg and fold in the liquid mixture into the flour 
mixture. Spoon into tins filling to the top. Bake about 25 minutes. 

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